Blue cheese and almond-stuffed strawberries

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  • 9 oz blue cheese
  • 1 liter (34 fl oz) cream
  • 1 lb ground almonds
  • 3.5 oz granulated sugar
  • 14 oz Hortifrut strawberries.


Rinse the strawberries and cut them in halves, lengthwise, without removing the stem (leaves).

Mix the blue cheese with the ground almonds and cream using a fork.

Fill each half of strawberry with this mixture.

Prepare spun sugar, putting the sugar and water over heat, without stirring.

When it starts to boil, wait until reaching thread stage, (240°F with a thermometer or until it forms a thread when you lift the spoon), remove from the heat, then pour over the strawberries with a spoon and sprinkle the rest of the almonds.

Serve decoratively.